Nicoise salad with beans
6 servings
20 minutes
Nicoise salad is a classic of French cuisine that comes to us from sunny Nice. The traditional version includes tuna, anchovies, eggs, and fresh vegetables. The variant with beans adds textural variety, making the dish even more filling and nutritious. The light acidity of lemon juice and wine vinegar combined with the spiciness of anchovies and the rich flavor of tuna gives the salad a layered taste. Crispy potatoes and tender olives complete the composition, creating a rich bouquet of sensations. This salad is perfect for a summer dinner or light lunch; it refreshes and energizes. It can be served as a standalone dish or as a side to fish. Legend has it that Nicoise reflects Mediterranean simplicity: fresh ingredients, minimal processing, and maximum flavor.
1
Place the beans, boiled potatoes, onion, tuna, and olives in a large bowl and gently mix, trying not to break the tuna pieces. Cover and refrigerate for 4 hours.
- French beans: 225 g
- Potato: 450 g
- Red onion: 1 piece
- Canned tuna in its own juice: 350 g
- Olives: 115 g
2
Place garlic, shallots, anchovies, lemon juice, and vinegar in a small bowl and whisk together with olive oil. Season with salt and pepper.
- Garlic: 10 g
- Shallots: 10 g
- Anchovies: 12 pieces
- Lemon juice: 45 ml
- Wine vinegar: 50 ml
- Olive oil: 225 ml
- Salt: 2 teaspoons
- Ground black pepper: 0.5 teaspoon
3
Sprinkle the lettuce leaves with this mixture and distribute them onto 6 plates. Place the eggs and tomatoes on the lettuce, also lightly seasoning with the dressing.
- Salad onions: 1 bunch
- Chicken egg: 6 pieces
- Tomatoes: 4 pieces
4
Mix the vegetables and tuna with the remaining sauce and gently combine. Divide into 6 prepared plates.
- French beans: 225 g
- Potato: 450 g
- Red onion: 1 piece
- Canned tuna in its own juice: 350 g
- Olives: 115 g